Baked Eggplant Polpette | Italian Flavor
(0)
55 min
Under an hour
Sezamo
Delicioase chifteluțe vegetariene din vinete coapte, pesmet crocant și parmezan, rumenite la cuptor într-un sos bogat de roșii cu busuioc proaspăt și mozzarella topită.
Preparation method
Preparing the eggplants and mixture
Preheat the oven to 200°C. Wash the eggplants, prick them all over with a fork, and place them on a baking sheet lined with baking paper. Bake for 30-35 minutes until soft and tender.
Let the eggplants cool slightly, peel them, and place the flesh in a colander for 10 minutes to drain excess liquid. Finely chop the eggplant flesh on a cutting board.
In a large bowl, mix the chopped eggplant flesh with the beaten egg, grated Parmesan, crushed garlic cloves, breadcrumbs, sea salt, and ground black pepper. Mix well until the mixture is pliable.
Chef's tip
Thoroughly draining the baked eggplant flesh is the secret to a firm mixture that does not fall apart during shaping.
You can serve these meatballs as a main course alongside fresh pasta, plain rice, or a crusty slice of rustic bread rubbed with garlic.
27 min
Under an hour
